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Triple Crust Peach Cobbler

Elements

  • 3 Packages (11 ounces every) Betty Crocker™️ pie crust combine
  • 1 chilly water cup
  • 1 1/2 sugar cups
  • 3/4 cup melted butter or ghee
  • 2 teaspoons floor nutmeg
  • 2 teaspoon floor cinnamon
  • 2 Vanilla teaspoons
  • 2 Small spoons of lemon extract
  • 2 cans (29 ounces every) chopped peaches in syrup, undrained

How To Make Triple Crust Peach Cobbler

  1. Warmth oven to 350 levels Fahrenheit. Stir one bundle of pie crust combination and 1/3 cup of chilly water till the combination types a ball. Flatten the ball right into a rectangle, 11×8 inches. Chopping TO 4 strips, 11 by 2 inches each . Inserting strips on an un-greased cookie sheet; Baking 17 min . Sit aside .
  2. Stir one bundle of pie crust combination and 1/3 cup of chilly water till the combination types a ball. Flatten the roll ball to suit the underside and sides of an un-greased rectangular baking dish, 13 x 9 x 2 inches. Put in a plate and put aside.
  3. Stirring sugar, nutmeg,butter , cinnamon, vanilla, lemon extract, and peaches collectively in a big bowl. Solid semi of the combination to the baking plate . Organize 4 pastry slices on high. Pour relaxation half of the peach combination on the highest.
  4. Stir one bundle of pie crust combination with 1/3 cup chilly water till the combination types a ball. Flatten the roll ball to suit the combination into the baking dish. Chopping a number of holes . Place the crust on high of the combination within the baking dish. Seal on the perimeters of the dish.
  5. Baking for an hour . Proceed coated in fridge.